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Search Results (43 recipes)
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Showing 1 to 15 out of 43 Items. |
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Beef or Lamb Mince Blended in herbs and spices, cooked in oven or fry or grill it either way tastes splended when served with mint sauce.
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Posted by Habib Oil on Wed Nov 01, 2000
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Ground lamb with spices is wrapped around skewers and roasted on hot charcoal embers
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Posted by Mariam on Wed Nov 08, 2000
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These tasty lamb kabobs make for a quick and healthy meal. Marinated in onions, garlic etc, the kabobs are served on a bed of pilaf.
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Posted by Mariam on Sun Nov 19, 2000
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chicken chunks alternating with onion, tomato and pepper, served with pita bread will be mouth watering for lunch or even a snack.
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Posted by Fatima Butt on Sun Dec 10, 2000
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Spicy green peas curry goes well with roti or naan.
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Posted by Nazia on Tue Feb 07, 2006
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Yummy cutlet for snacks and now adays specaily for iftar.
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Posted by aisha on Mon Oct 02, 2006 |
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Haray masalay kay chawal is not only simple to make but it tastes good too! It goes very well with any meat dish.
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Posted by Faiza Malik on Mon Mar 26, 2001
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Quick and easy recipe of a chicken cooked with flavored rice.
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Posted by Sumreen on Sat Jul 07, 2001
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Mutton chunks cook in a simple delicious way.
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Posted by Sabina Imran on Fri Aug 31, 2001
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Stir fried vegetables in ginger/garlic paste and spices.
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Posted by Deena on Sun Jul 30, 2006
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These delicious kebabs can be made with any minced meat you like, but I like lamb best. Serve them with green Mint-Coriander Chutney.
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Posted by Sally on Sat Mar 30, 2002
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Whole spices are used in this recipe giving it a wonderful taste and rich flavor. This is a dry dish and is best served with curries and dals.
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Posted by Nazish Arslan on Sun Jun 16, 2002
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Bhindi or Okra is a delicious main course vegetable dish filled with spices.
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Posted by Flahet on Wed Sep 18, 2002
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Chicken fried in ground ginger, garlic along with sauted dry masala. Ready in no time and hard to resist.
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Posted by Fozia Ahmed (U.s.a) on Mon Sep 30, 2002
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Chicken pieces simmered in homemade green masala and then pan fried.
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Posted by Kiran on Fri Dec 13, 2002
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